This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Fall is definitely my favorite time of the year. I love everything about the season: the crisp air, the falling leaves, the pumpkin-flavored teats… I love it all! Today, I will be combining two of my favorite baked goods ever: snickerdoodle cookies and pumpkin cupcakes. Yes, these Pumpkin Snickerdoodle Cupcakes are totally delicious & perfect for fall!

During a recent trip to Target, I picked up all the ingredients for these cupcakes, including flour, sugar, Crisco® Unrefined Organic Coconut Oil, and more. I love that I can find ingredients for a recipe, along with other household essentials (paper towels, bedding, dish soap, etc.) all in one store. By the way, there is a special promotion going on right now on Crisco Coconut Oil- keep reading to learn more about the Cartwheel offer that’s only available for a limited time.

Are you ready for a sneak peek at these super tasty cupcakes?

Pumpkin Snickerdoodle Cupcakes

Pumpkin Snickerdoodle Cupcakes

Start by gathering some of the ingredients you’ll need for the batter: flour, sugar, Crisco Unrefined Organic Coconut Oil, pumpkin puree, and more. Did you know that Crisco Coconut Oil is a wonderful organic substitute for butter, margarine, or other oils? Be sure to add Crisco Coconut Oil to your baking recipes and experience the versatility of this ingredient for yourself. For a detailed recipe with exact amounts, scroll down to the printable recipe card.

Pumpkin Snickerdoodle Cupcakes

Add all the ingredients to a large mixing bowl. Use a whisk to ensure that the mixture is smooth and homogeneous. Fill each cupcake mold about 2/3 of the way with the batter, leaving the remainder of the space for expansion.

Pumpkin Snickerdoodle Cupcakes

Place the cupcake tray in a 350 degree oven and bake for about 20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. I used a mini cupcake tray. If you’re using a full-size cupcake tray, expect your baking time to be longer. When the cupcakes come out, they will be a gorgeous golden brown color. Let them cool at room temperature.

Pumpkin Snickerdoodle Cupcakes

While the cupcakes are cooling, it’s time to prepare the pumpkin icing. In a food processor, combine Crisco Unrefined Organic Coconut Oil, cream cheese, sugar, pumpkin puree, and cinnamon. Pulse until a smooth mixture is formed – it should be the consistency of icing. Next, let’s make a crumbly topping. Crush several graham crackers and add a few teaspoonfuls of cinnamon to the mix. This will form the crumbly topping for the cupcakes. When reaching for Crisco Coconut Oil, keep in mind that there are two varieties: refined and unrefined. Refined Coconut Oil does not have a flavor or aroma, so it’s easy to add it to all your recipes without adding any coconut smell/taste. On the other hand, Unrefined Coconut Oil features the delightfully distinct flavor & aroma of coconut.

Pumpkin Snickerdoodle Cupcakes

Start by spreading some of the pumpkin icing onto the top of a cupcake with a spoon.

Pumpkin Snickerdoodle Cupcakes

Next, dip the top part of the cupcake into a dish full of the cinnamon-flavored crumbly topping.

Pumpkin Snickerdoodle Cupcakes

Repeat with all the cupcakes. Look at how fun & festive these cupcakes are! I love how the combination of the soft, moist cake interior with the crunchy, cinnamon-y topping.

Pumpkin Snickerdoodle Cupcakes

You should definitely make these this fall … they are guaranteed to put a smile on your face!

Pumpkin Snickerdoodle Cupcakes

I made a whole batch of them. They are perfect for any fall day … or any day of the year, for that matter.

1. For the cupcakes, combine all the dry ingredients in a large mixing bowl.

2. In a separate mixing bowl, combine all the wet ingredients.

3. Add the wet ingredients to the dry ingredients and whisk to combine.

4. Fill a greased cupcake tray about 2/3 full.

5. Bake in a 350 degree oven for about 20 minutes.

6. For the icing, combine the ingredients in a food processor and pulse until smooth.

7. For the crumbly topping, add the graham crackers & cinnamon to a food processor.

8. After cupcakes have finished baking, let them cool.

8. Dip the tops of the cupcakes in the icing and then in the crumbly topping.

beta

calories

5313

fat

228g

protein

46g

carbs

799g

more

Engineer Mommy http://engineermommy.com/

Make these Pumpkin Snickerdoodle Cupcakes today to experience for yourself the fabulous combination of flavors & textures in this dessert. And don’t forget to add Crisco Unrefined Organic Coconut Oil to your next shopping list and start cooking & baking with this versatile, better-for-you ingredient!

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